Creamy Apricot Rice Pudding

• 3/4 cup uncooked short grain white rice
• 2 cups milk, divided
• 1/3 cup sugar
• 1/4 teaspoon fine sea salt
• 1 egg
• 1 cup dried apricots, diced
• 1 tablespoon unsalted butter
• 1/2 teaspoon vanilla extract
• 1 orange, zested
• 1/2 teaspoon ground cardamom
• Freshly grated nutmeg, for serving

1. Bring 1 1/2 cups water to a boil over high heat in a saucepan.
2. Stir in your rice.
3. Then, turn down the heat, cover the pan and let simmer for 20 minutes.
4. When the rice is done, put it in a clean saucepan with 1 1/2 cups milk, the sugar and salt.
5. Cook this over medium heat, giving it a stir every once in awhile, until it thickens up and gets creamy, 15 to 20 minutes.
6. Crack your egg into a small bowl and beat it with the remaining 1/2 cup milk.
7. Slowly stir this mixture into the rice.
8. Stir in your diced apricots and cook 2 minutes more.
9. Take off the stove and stir in your butter, vanilla, orange zest, and cardamom.
10. Grate some nutmeg over top.

short grain white rice, milk, sugar, salt, egg, dried apricots, unsalted butter, vanilla, orange, ground cardamom, nutmeg

Taken from www.foodnetwork.com/recipes/anne-thornton/creamy-apricot-rice-pudding-recipe.html (may not work)